Corn Sponge Cake
Description
Corn sponge cake turns out colorful, yellow, and fluffy. You can make it with 3-5 eggs, but no more. At the same time, do not change either the amount of sugar or the amount of flour. If you are not confident in the reliable performance of your oven, it is best to add baking powder to the corn batter. It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the specified ingredients.
- 2
Step 2
Crack the chicken eggs into the bowl of a mixer or food processor. Add the sugar and salt there as well. Beat for 3–5 minutes. The mixture should turn pale and increase in volume by two to three times.
- 3
Step 3
Add the corn flour. Baking powder and vanillin are optional. If you decide to add baking powder, you will need about 1/2 tsp. Fold in the flour with a silicone spatula. Preheat the oven to 170 degrees.
- 4
Step 4
Grease the baking dish with vegetable oil or butter. Place the corn batter in it and put it in the oven for about 30–40 minutes.
- 5
Step 5
If the sponge cake browns but is still underbaked in the middle, cover the pan with foil and continue baking the dessert. When removing it, lay the pan on its side so the pastry does not collapse.
- 6
Step 6
Remove the corn sponge cake from the mold and cut it into rounds or pieces, serving it at the table or using it to make a cake.
- 7
Step 7
The sponge cake has an airy texture and a very delicate flavor.